Real Recipes From Real Home Cooks ®

zucchini casserole

(2 ratings)
Blue Ribbon Recipe by
Pam Blais
Ft. Pierre, SD

For those with a garden, you probably have a ton of zucchini from your harvests. Here is another way to use it.

Blue Ribbon Recipe

Enjoy this zucchini casserole as a meatless main or side dish. Easy to make, it's filled with onion, garlic, zucchini, and cheese. Crushed potato chips on top add a nice crunchy texture. A tasty way to use fresh zucchini.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 or more
prep time 5 Min
cook time 30 Min
method Bake

Ingredients For zucchini casserole

  • 3 Tbsp
  • 1 md
    onion, chopped
  • 1 clove
    garlic, minced
  • 2 lb
    coarsely grated zucchini
  • 1 1/2 tsp
  • 2 lg
  • 1/2 c
  • 1/3 c
    cheddar cheese, shredded
  • 1/2 c
    potato chips, crushed
  • dash

How To Make zucchini casserole

  • Onion and garlic cooking in butter.
    Preheat oven to 350 degrees. In a skillet melt the butter over medium-high heat. Add the onion and garlic and cook until tender.
  • Zucchini and salt added to the skillet.
    Remove from skillet. Add zucchini and salt. Cover and cook until tender. Drain.
  • Eggs, milk, cheese, onions, garlic, and zucchini in a bowl.
    In a large bowl, beat together the eggs, milk, and cheese. Stir in the onions, garlic, and zucchini. Mix well.
  • Zucchini mixture with potato chips on top in a baking dish in the oven.
    Spoon into a 1 1/2 quart baking dish. Sprinkle with crushed potato chips and paprika. Bake for 25 to 30 minutes.